MAPLE CAKE
This amazing Maple Cake is made with simple pantry ingredients, drizzled with a sweet and creamy maple glaze and topped with walnuts. Yum!
Provided by Lauren's Latest
Categories Dessert
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees. Coat bundt pan liberally with non-stick cooking spray. Set aside.
- In large bowl, whip oil, sugar, vanilla, maple extract, eggs together until combined.
- In small bowl, whisk together sour cream, milk and maple syrup. In a separate bowl, sift flour, baking powder, baking soda and salt together.
- With mixer on low, alternate milk mixture with dry ingredients until everything is just incorporated. Scrape sides and bottom of bowl and mix briefly to ensure batter is evenly mixed.
- Batter should be completely smooth. (A few small lumps is ok.)
- Pour batter into prepared bundt pan, level the top and bake 55 min-1 hour 5 minutes or until toothpick comes out clean after being inserted.
- Remove from oven and cool in the pan 15 minutes. Carefully remove cake from cooling rack and place onto cake stand.
- For the icing, whisk powdered sugar, maple extract and heavy cream together until thick and smooth.
- Drizzle over top of cake and down the sides. Top with chopped walnuts. Serve.
Nutrition Facts : Calories 324 kcal, Carbohydrate 42 g, Protein 4 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 42 mg, Sodium 99 mg, Fiber 1 g, Sugar 23 g, ServingSize 1 serving
MAPLE CAKE
The incomparable flavor of pure maple syrup is reason enough to make this sweet treat; that it is also quick to prepare is an added bonus. Maple syrup is marked and graded by its color, ranging from light to dark -- the darker the color, the more intense the flavor. If you can find grade B, use it here for both the batter and the icing.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 13
Steps:
- Make the cake: Preheat oven to 350 degrees. Butter a 9-inch square baking pan; line with parchment, and butter parchment. Dust with flour, tapping out excess. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- With an electric mixer on medium speed, beat butter, maple syrup, and granulated sugar until pale and fluffy, 3 to 5 minutes. Add eggs, one at a time, beating well after each addition; mix in vanilla.
- Reduce mixer speed to low. Add flour mixture in 3 batches, alternating with 2 batches of sour cream; beat until just combined. Transfer batter to prepared pan; smooth top with an offset spatula. Bake until a cake tester comes out clean, about 40 minutes. Transfer pan to a wire rack to cool 10 minutes. Turn out cake onto rack to cool completely.
- Make the icing: Combine maple syrup and butter in a bowl. Sift in confectionersâ?? sugar, and whisk until combined. Adjust consistency with more syrup or sugar, if necessary. Spread maple icing over top of cake. Let set, at least 15 minutes, before serving.
MAPLE CAKE
A deliciously moist and flavourful snacking cake that the whole family will love!
Provided by Author: Marie Rayner
Time 1h5m
Yield Yield: 16
Number Of Ingredients 1
Steps:
- Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 inch square pan and line with baking paper. Set aside. Sift the flour, baking powder, soda and salt together. into a bowl. Set aside. Beat the butter, sugar and maple syrup together until light and fluffy. Beat in the vanilla paste. Beat in the eggs, one at a time. Add the flour mixture alternately with the yogurt, beginning and ending with the flour mixture. Spread into the prepared pan, evening everything out. Bake in the preheated oven for 40 to 50 minutes until risen and a toothpick inserted in the centre comes out clean. Let cool in the pan for about 10 minutes, then lift out onto a wire rack to finish cooling. Place the butter for the icing in a saucepan and melt. Add the maple sugar and heat gently over low heat for 2 minutes, until the sugar has melted. Add the milk. Bring to the boil, then remove from the stove and let cool. Beat in the icing sugar and spread onto the cooled cake.
SIMPLE MAPLE CAKE
I grew up in New England where maple syrup was pretty available all year round. I then moved to Florida as an adult and noticed that pure maple syrup was fairly expensive down here. My sister for Christmas send me a few bottles of pure maple syrup. She sent both dark amber and medium amber. It has been great to cook with!
Provided by Maggie May Schill
Categories Cakes
Time 35m
Number Of Ingredients 15
Steps:
- 1. Pre heat oven to 350'F Grease and flour two 6-inch round cake pans. Set aside.
- 2. In a large mixing bowl sift flour, baking powder and salt together. Set aside. In a measure cup mix milk and vanilla extract. Set aside.
- 3. In another large mixing bowl, cream butter and sugar together. Gradually mix in eggs, one at a time, completely incorporating each egg before adding the next.
- 4. Beat maple syrup into the sugar/egg batter.
- 5. Mix in 1/2 the flour mixture to the sugar/egg batter. Add the entire whole milk mixture and completely mix into batter. Then mix in the rest of the flour mixture. Beat until completely incorporated.
- 6. Pour batter out evenly among the two cake pans and bake on the center rack for about 25-30 minutes; or until a tooth pick comes out clean. Cool on wire wrack for 10 minutes, then turn out to complete cooling.
- 7. For Frosting: Beat butter and vanilla together until butter is fluffy.(about 2 minutes) Gradually add confectioners' sugar until completely incorporated. Fold in maple syrup.
- 8. Once cakes are cooled, level off any doming on the cakes with a serrated knife, or cake leveler. Frost first cake and stack second cake on top of the first. Frost entire cake as desired. Serve at room temperature. Do not refrigerate, or cake will dry out.
MAPLE CAKE
I was on a hunt for a maple cake recipe to make for a friend's birthday and after searching this and a few other sites, I found this recipe on the Food Network site, but was cautious about making it because it had more negative reviews than positive ones. A trial run allowed me to tweak it before serving it tonight. The recipe originally comes from The Magnolia Bakery Cookbook by Simon & Schuster (1954). Comments from the Food Network are that the icing requires constant whipping but the results are worth it; I don't know--I used a maple buttercream frosting instead. But I'll post both, even though the amounts for the buttercream are more to preference (and I didn't really measure).
Provided by anonymous23
Categories Dessert
Time 55m
Yield 2 layers, 10-12 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees.
- Grease and lightly flour (I use Recipe #78579) two 9-inch cake pans, then line the bottoms with waxed paper.
- In a large bowl, mix together the flour and the ginger and set aside.
- In a large bowl, cream the butter and the sugar until fluffy.
- Add the eggs one at a time, beating until well combined.
- Beat in the maple syrup gradually.
- Add the flour mixture in thirds, alternating with the water, beating after each addition until smooth.
- Pour the batter into the prepared pans; prepare a hot water bath to be placed on the rack underneath the cake pans. Bake for 30-35 minutes or until cake tests done (the toothpick test).
- Let cakes cool in pans for 10 minutes. Remove from pans and cool completely on wire rack.
- To make the original frosting: In the top of a double boiler, combine first five ingredients. Cook over boiling water, beating constantly on the medium-high speed of an electric mixer, until mixture stands in peaks (about 5-7 minutes). Remove the pot from heat. Add the vanilla and the maple extracts and continue beating 1 minute more until thick enough to spread.
- To make the buttercream frosting: mix butter, extract and syrup till smooth. Add powdered sugar (a few tablespoons at a time), beating on high speed (my handmixer has three speeds) till frosting reaches desired consistency.
- When cake has cooled, ice between the layers. Ice top and sides of cake, sprinkling the top with chopped walnuts.
Nutrition Facts : Calories 798.4, Fat 27.1, SaturatedFat 15.3, Cholesterol 124.5, Sodium 760, Carbohydrate 133.9, Fiber 1.5, Sugar 92.8, Protein 7.9
MAPLE CAKE
Maple cake is made with pure maple syrup for the ultimate winter flavor. Each layer is coated with maple cream cheese frosting and garnished with pecans.
Provided by Haley D Williams
Categories Dessert
Time 2h45m
Number Of Ingredients 16
Steps:
- Preheat oven to 350 F. Grease and flour three 6-inch (or two 8-inch) cake rounds and line with parchment paper.1 Set aside.
- In a medium bowl, whisk flour, baking powder, and salt together. Set aside.
- In a measuring cup, stir together maple syrup and milk. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, mix butter and sugar on medium-high speed until light and fluffy, about 3 minutes). Turn speed to low and add eggs one at a time, beating well after each addition.2 Add vanilla and mix until combined. Scrape down the sides of the bowl as necessary.
- Alternate adding flour mixture and maple mixture, beginning and ending with flour (3 parts flour and 2 parts maple). Mix well after each addition.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out with little to no crumbs.
- Let cakes cool in the pan for 10 minutes, then turn on to a wire rack to cool completely. Prepare the frosting.
- In the bowl of a stand mixer with a paddle attachment, beat the butter and cream cheese together on medium-high speed until light and fluffy, about 2 minutes. Add the maple extract, vanilla extract and salt, and beat until combined, about 1 minute more.
- With the mixer on low, slowly add in the confectioners' sugar and beat until combined, about 1 minute. Scrape down the sides and bottom of the bowl if necessary.
- Place the first cake on a plate, then top with a scoop of frosting and spread evenly. Top with the second layer and frost again (repeat if doing three layers). Finish by frosting the outside of the cake with the remaining frosting. Garnish with pecans (or spiced pecans).
Nutrition Facts : ServingSize 1 slice, Carbohydrate 78 g, Protein 5 g, Fat 33 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 114 mg, Sodium 316 mg, Fiber 1 g, Sugar 59 g, Calories 619 kcal, UnsaturatedFat 11 g
MAPLE LAYER CAKE
This homemade layer cake is dense with flavors of dark-amber syrup and fresh, crushed walnuts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch cake
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees. Butter two 9-by-2-inch round cake pans, and dust with flour. Tap out any excess flour, and set pans aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until creamy. Add the maple syrup, and beat until combined. Add the eggs, and beat until combined.
- In a large bowl, sift together the flour, baking powder, salt, and ginger. Add the flour mixture to the butter mixture, and beat to combine. Beat in the milk and vanilla extract until combined. Stir in 3/4 cup chopped walnuts.
- Divide batter between the two prepared pans. Bake until golden and a cake tester inserted into the centers comes out clean, about 40 minutes; rotate the cake pans halfway through baking time to ensure even baking. Transfer pans to a wire rack to cool.
- Turn out cakes, and place one, top-side up, on a cake stand or platter. Spread 1 1/2 cups maple buttercream frosting evenly over the top. Place the second cake layer on top, and spread the remaining 2 1/2 cups frosting around the sides and over the top. Using your hands, gently press the remaining 3/4 cup walnuts onto the sides of the cake.
MAPLE SYRUP CAKE
Using maple syrup and pecan nuts, Mary Berry's Canadian inspired cake is filled with whipped cream, and is a real treat for a special gathering at coffee time
Provided by Mary Berry
Categories Dessert, Dinner
Time 2h10m
Number Of Ingredients 12
Steps:
- You will need a deep, round, 20cm/8 inch cake tin. Lightly grease the cake tin and line the base with a circle of nonstick baking parchment. Pre-heat the oven to fan 160C/325F/ gas mark 3. Put all the ingredients for the cake except the pecan nuts into a large mixing bowl and mix well until evenly blended; an electric mixer is best for this but, of course, you can also beat by hand with a wooden spoon. Stir in the chopped pecan nuts.
- Spoon the mixture into the prepared cake tin and level the surface. Bake for 1-11⁄2 hours, until well risen, golden and springy to the touch. Allow to cool slightly, then turn the cake out onto a wire rack, peel off the lining paper and leave to cool completely.
- Whip the cream until it just holds its shape and then fold in the maple syrup.
- Split the cake horizontally into three and fill and cover with the cream, using a small palette knife to smooth it evenly over the top and sides. Decorate the top with the shredded orange zest. Store in the refrigerator.
MAPLE WALNUT CAKE
This maple-flavored cake with candied walnuts honors beloved my grandpa, who made maple syrup when I was a child. This cake honors his memory and has proven to be a favorite with family and friends throughout the years. -Lori Fee, Middlesex, New York
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 21
Steps:
- Preheat oven to 350°. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease parchment., Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in maple flavoring. In another bowl, whisk together flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating after each addition., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 11-13 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For candied walnuts, in a large skillet, melt butter over medium heat; saute walnuts until toasted, about 5 minutes. Stir in maple syrup and salt; cook and stir 1 minute. Spread onto foil; cool completely., For frosting, beat butter until creamy. Beat in maple flavoring and salt. Gradually beat in confectioners' sugar and enough cream to reach desired consistency., Place 1 cake layer on a serving plate; spread with 1 cup frosting. Sprinkle with 1/2 cup candied walnuts and drizzle with 1 tablespoon maple syrup. Repeat layers., Top with remaining layer. Frost top and sides of cake. Top with remaining walnuts and syrup.
Nutrition Facts : Calories 653 calories, Fat 38g fat (20g saturated fat), Cholesterol 116mg cholesterol, Sodium 275mg sodium, Carbohydrate 75g carbohydrate (61g sugars, Fiber 1g fiber), Protein 5g protein.
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